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Thursday, January 28, 2016

How To Make Whipped Cream With Evaporated Milk

Remember when I mentioned in my Cream of Broccoli Soup post, that you can make whipped cream out of evaporated milk? Well today is the day I'm going to show you how. With heavy cream going for over $4 a pint in my area, fresh whipped cream was made for special occasions only. Since I learned to make it with evaporated milk though, which I can get for 88 cents a can, it gets made on an almost weekly basis now. Nothing tops a bowl of fresh fruit, or a cake or pie better.


Light and creamy whipped cream, made frugally by using evaporated milk! {Click to Tweet}

Evaporated milk is milk that has had a lot of the water removed, leaving a thicker, creamer milk. It also has less fat and calories then it's whole milk counterpart, so you can enjoy it with a little less guilt. My favorite part is the money I save using evaporated milk instead of heavy cream. As I stated above, it is a lot cheaper, and is canned, so it has a longer shelf life, Evaporated milk can sit in your pantry for months and months, compared to refrigerated heavy cream, which has a shelf life of just a few weeks.



There are a few easy tips you need to follow, in order for your whipped cream to turn out properly.

  • Place your bowl, beaters, and evaporated milk in the freezer for 30 minutes, before you plan to make your whipped cream. It won't work if everything isn't really cold.
  • Don't over whip your cream. There is a space of about 30 seconds, where the evaporated milk will go from creamy whipped cream, to a thick, bumpy mess.
  • Make your whipped cream right before you need it. Evaporated milk doesn't hold up for as long as regular heavy cream does when it's whipped.

Evaporated Milk Whipped Cream

Light and creamy whipped cream, that almost taste like vanilla ice cream!

Ingredients

1 - 12 ounce can evaporated milk
1/2 cup powdered sugar
1 teaspoon vanilla

Directions

Place evaporated milk, along with mixing bowl and beaters in the freezer for 30 minutes.
Pour chilled evaporated milk into the mixing bowl, and beat with a stand mixer on high for one minute.
Add the powdered sugar and vanilla, and continue beating for 1 - 2 minutes more, or until mixture becomes thick and creamy like whipped cream.
Remember not to over whip. You want whipped cream, not butter.
Serve immediately.


Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #myhomesteadrecipe. I'd love to share your creation too!

2 comments:

  1. Pretty cool. I need to try this. Did you know you can make homemade evaporated and sweetened condensed milk from dry milk powder? I'm about to "teach" that in a class for my church ladies. But I'm interested to see if a whipped cream will work once the homemade evaporated milk is made. I will have to try it!

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    Replies
    1. That is so cool that you are doing a cooking class at your church. I would love to do something like that. Yes, I know about homemade evaporated milk and condensed milk, and would love to know it the homemade version can be whipped. Keep me updated!

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